An excellent cornbread to serve with chili.

NUTRITION PROFILE: Low Calorie | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy | Healthy Weight

Makes 9 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 1/4 cups yellow cornmeal
3/4 cup whole-wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 1/4 cups buttermilk
2 tablespoons canola oil

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
3. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.

NUTRITION INFORMATION: Per serving: 161 calories; 5 g fat (1 g sat, 2 g mono); 25 mg cholesterol; 25 g carbohydrate; 5 g protein; 3 g fiber; 285 mg sodium; 102 mg potassium.

1 1/2 Carbohydrate Servings

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